Page 35 - Yeah Anthony News Today : Breaking News, Live Updates & Top Stories | Vimarsana

♪ ♪ >> elena: you know exactly where to go, no? >> anthony: if i'm lost i'm only lost for 2 minutes. i always find my way. >> elena: you'll find it. >> anthony: oh, there he is. >> anthony: juan marie arzak has been, since i first met him, and his amazing and accomplished daughter elena, my mentor and friend steadfast and loyal in every way a person could be. father and daughter are two of the greatest chefs in the world. >> arzak: que tal? bien? you are happy? >> anthony: very, i love it here. osasuna? >> arzak: osasuna. ♪ >> anthony: these are what you call pinxos around here not tapas...

[ speaking spanish ] >> anthony: squid with walnut, ginger paste, psyllium sauce and black tomato. >> anthony: is he ever going to take off the chef jacket? what is his plan? [ speaking spanish ] >> anthony: i knew he was going to say this. >> gabriella: he wants to die at this table. >> arzak: i like. >> anthony: not tonight. >> gabriella: soon, no! >> arzak: no! >> gabriella: today no! [ speaking spanish ]

>> olatz: so the obsession and i think a male obsession with quality is also something which happens with sports just like with the food. ♪ ♪ >> anthony: basque language and culture exist on both sides of a border. unsurprising is they predate both countries. this maybe france but it's still pais basque >> marielle: here in the french basque country, the basque country is divided by a frontier but were talking about the same country. the french basque country, and the spanish basque country. >> anthony: is there a difference between the french and the spanish side? >> marielle: well on the...

Early times something we know is that the basque were the only ones drying the cod sea salt, we lack of it so we were to forced to dry it and dry cod, you could preserve it for years. ♪ >> anthony: but it's this dish that brings passionate eaters to elkano from all across the world. the turbot, grilled. >> anthony: look at that. >> anthony: perfectly over coals and then portioned out expertly by owner aitor arregi so as to highlight each and every unique bit and its special characteristics. >> aitor: you see all the white points. >> anthony: yeah. >> aitor: this is the protein of the fish. a...

>> anthony: so what's the best thing about this city for you, i mean you've lived here your whole lives. >> antonio: i mean so many things, so near. i have friends near i have all the coast near, i have the mountains near, i have very very good gastronomy. >> aitor: it's the way of life. >> antonio: and it's a way of life. >> aitor: it's the way of life. you are able to keep the very same group of friends until you are old. >> antonio: and you can see it there. >> aitor: yes, yes that table. >> antonio: and they're in 40's and i'm sure they know each other from they are 10 or 5 years old. and ...